Chewy Pumpkin Chocolate Chip Cookies: The Perfect Fall Treat

Why You’ll Love This Recipe

Chewy Pumpkin Chocolate Chip Cookies combine the cozy flavors of pumpkin spice with the indulgent sweetness of chocolate, creating a dessert that feels like autumn in every bite. Unlike traditional pumpkin cookies that tend to be cakey, this recipe is carefully balanced to achieve a soft and chewy texture, making them especially irresistible. Each bite delivers the warmth of pumpkin, cinnamon, and nutmeg, perfectly complemented by melty chocolate chips. These cookies are ideal for fall gatherings, holiday parties, or simply enjoying with a cup of coffee or tea. The dough comes together easily with pantry staples, and baking them fills your kitchen with the comforting aroma of spiced pumpkin. Whether you’re a pumpkin lover or simply looking for a seasonal twist on classic chocolate chip cookies, this recipe is guaranteed to become a new favorite during the cooler months.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour
The base of the cookies, flour gives them structure while keeping the texture soft.

Pumpkin Purée
Adds moisture, natural sweetness, and that signature pumpkin flavor.

Unsalted Butter
Provides richness and ensures the cookies stay chewy rather than cakey.

Granulated Sugar
Adds sweetness and helps create a chewy texture by blending with the butter.

Brown Sugar
Deepens the flavor with a hint of molasses and keeps the cookies extra moist.

Egg Yolk
Using just the yolk prevents excess moisture, keeping the cookies chewy instead of fluffy.

Vanilla Extract
Enhances the warm flavors of pumpkin and spice.

Baking Soda
Ensures the cookies spread slightly and bake evenly.

Pumpkin Pie Spice
A blend of cinnamon, nutmeg, ginger, and cloves that elevates the pumpkin flavor.

Salt
Balances the sweetness and enhances the overall flavor.

Chocolate Chips
The star mix-in, adding gooey sweetness that pairs beautifully with pumpkin spice.

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. In a separate large bowl, cream together the melted butter, granulated sugar, and brown sugar until smooth. Stir in the pumpkin purée, egg yolk, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips, making sure they are evenly distributed throughout the dough. For best results, chill the dough for 30 minutes to help prevent excessive spreading.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the ultimate chewy texture.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, optional chilling is 30 minutes, and baking requires 10–12 minutes per batch. Total time is approximately 55 minutes.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature or microwave for 10 seconds for a warm, gooey bite.

Variations and Customizations

White Chocolate Pumpkin Cookies
Swap semisweet chips for white chocolate for a sweeter, creamier flavor.

Nutty Pumpkin Cookies
Add chopped walnuts or pecans for extra crunch and earthy flavor.

Double Chocolate Pumpkin Cookies
Mix cocoa powder into the dough for an ultra-chocolatey version.

Cranberry Pumpkin Cookies
Fold in dried cranberries for a tart, chewy contrast to the sweet chocolate.

Oatmeal Pumpkin Cookies
Add rolled oats for a heartier, chewier cookie with more texture.

Gluten-Free Option
Use a gluten-free all-purpose flour blend to make the cookies suitable for all diets.

Vegan Pumpkin Cookies
Replace the butter with coconut oil and use a flax egg in place of the yolk.

Spiced Up
Increase the cinnamon or add cardamom for an extra punch of warmth.

Frosted Pumpkin Cookies
Top with a cream cheese glaze for a bakery-style finish.

Healthier Twist
Replace part of the butter with applesauce and reduce the sugar slightly.

FAQs

Why are pumpkin cookies often cakey?

Pumpkin adds moisture, so this recipe uses just egg yolk and less purée for a chewy texture.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not watery.

Do I need to chill the dough?

Chilling helps prevent spreading, but it’s optional if you’re short on time.

Can I freeze the cookie dough?

Yes, scoop dough balls onto a tray, freeze, then transfer to a bag. Bake straight from frozen, adding 2 minutes.

What kind of chocolate works best?

Semisweet chocolate chips are classic, but dark or milk chocolate work too.

How do I keep cookies chewy?

Do not overbake—remove them when the edges are set and centers are soft.

Can I make these cookies gluten-free?

Yes, substitute with a 1:1 gluten-free baking blend.

Conclusion

Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall dessert—soft, chewy, and packed with warm spices and gooey chocolate. Easy to make and endlessly customizable, they’re perfect for holiday gatherings, seasonal baking, or simply enjoying with a hot drink on a crisp autumn day. With their chewy centers and rich pumpkin flavor, these cookies are destined to become a seasonal favorite in your kitchen.

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